Mother's Day Brunch: Lemon Ricotta Pancakes with Berry Compote
Ready in 35 min. Breakfast recipe. Fluffy, tangy-sweet pancakes made with ricotta and lemon, topped with a warm mixed berry compote.. Get step-by-step inst
Instructions
Step 1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2
In a medium bowl, mix ricotta, egg yolks, buttermilk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter will be thick and slightly lumpy.
Step 4
In a separate clean bowl, beat the egg whites with a hand mixer or stand mixer on high speed until stiff peaks form.
Step 5
Gently fold the beaten egg whites into the batter in three additions, until no white streaks remain. Be careful not to deflate the batter.
Step 6
Heat a non-stick skillet or griddle over medium heat. Lightly butter the surface.
Step 7
For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown. Repeat with remaining batter, adjusting heat as needed.
Step 8
Meanwhile, make the berry compote: In a small saucepan, combine berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries release their juices and begin to soften, about 5 minutes.
Step 9
Stir the cornstarch slurry into the compote and cook for another minute until thickened. Remove from heat.
Step 10
Serve pancakes topped with berry compote, a drizzle of maple syrup, fresh berries, and a dusting of powdered sugar if desired.
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Nutrition Facts
Per serving
Approximate values based on standard ingredients
